Because I am that idiot.....
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Setting up complex recipes can be a pain, but it's easy once you get the hang of it and allows you to be extremely accurate with homemade foods.0
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I even weigh pans and serving dishes, so I can net the calories for a recipe without transferring to a new container. Big batch of taco meat, for instance. Pan weighs 1450 grams. Entire batch of meat + pan = 3000 grams. Because it has 8 servings, 3000-1450=1550/8 = 194g/serving
Omfg you're a legend!!!!! What a fantastically awesome idea!!!!0 -
Thank you op!! Thanks everyone for your replies. This thread has just made my day so much easier0
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mrsfitzyv8 wrote: »I even weigh pans and serving dishes, so I can net the calories for a recipe without transferring to a new container. Big batch of taco meat, for instance. Pan weighs 1450 grams. Entire batch of meat + pan = 3000 grams. Because it has 8 servings, 3000-1450=1550/8 = 194g/serving
Omfg you're a legend!!!!! What a fantastically awesome idea!!!!
What's also cool about knowing the weight of an entire recipe is that you can set the entire batch as 1 serving of say 4000 calories. If you want 400 calorie servings, divide total weight by 10 and portion to the calculated weight. If you want less calories, reduce serving size accordingly.
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Oh good Lord! I've been adding things to a container and doing math to get the individual amounts of each ingredient. Hit the zero button. Genius! Oh and love that peanut butter serving amount thing too.0
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For peanut butter on bread, I weigh the bread, then zero out the scale with the bread still on it, then put peanut butter on the bread, weigh it, and you now have the weight of just the peanut butter that you added.
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Narcissora wrote: »For peanut butter on bread, I weigh the bread, then zero out the scale with the bread still on it, then put peanut butter on the bread, weigh it, and you now have the weight of just the peanut butter that you added.
This works great for adding butter to a dinner roll as well! Cheese to a salad. Croutons to a salad. Everything! :-)0 -
Narcissora wrote: »For peanut butter on bread, I weigh the bread, then zero out the scale with the bread still on it, then put peanut butter on the bread, weigh it, and you now have the weight of just the peanut butter that you added.
But you are left with a knife or spoon covered in PB and it's a shame to throw it away. Better to put the PB jar on the scales, zero it and take what you need. Now you have the weight of the PB on the bread and on the knife.
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Maybe this is common knowledge, but I wanted to spare anyone who has been reluctant to use a food scale...
At first, I assumed I had to tediously weigh every food item separately, directly on the scale (weigh food, remove and wipe it clean, weigh 2nd ingredient, wipe it clean, etc). It took me a while to realize that I am an idiot....
Turn the scale on. Set it to grams. Put your bowl or plate directly on the scale. Zero it out. THEN put the first ingredient. Zero it out and add the next ingredient, repeat. I can't believe I didn't understand this immediately--so literally all you have to do is hit the zero/tare button before adding each ingredient. Nothing to clean. No extra steps since you're already adding in ingredients to your plate/bowl anyway. It's THAT easy.
I hope I have spared someone from this shame.
Never even thought of this! i have been weighing out my food for like 5 weeks and have done all my salad ingredients separate.. fml0 -
Maybe this is common knowledge, but I wanted to spare anyone who has been reluctant to use a food scale...
At first, I assumed I had to tediously weigh every food item separately, directly on the scale (weigh food, remove and wipe it clean, weigh 2nd ingredient, wipe it clean, etc). It took me a while to realize that I am an idiot....
Turn the scale on. Set it to grams. Put your bowl or plate directly on the scale. Zero it out. THEN put the first ingredient. Zero it out and add the next ingredient, repeat. I can't believe I didn't understand this immediately--so literally all you have to do is hit the zero/tare button before adding each ingredient. Nothing to clean. No extra steps since you're already adding in ingredients to your plate/bowl anyway. It's THAT easy.
I hope I have spared someone from this shame.
Needs a "Like" button, and possibly a sticky. Thank you, brave idiot.0 -
thanks, I haven't moved over to scaling yet but thank you for when I do need to0
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I did the same thing when I originally began weighing my food a couple years ago. Then I realized there had to be a better way to measure condiments.0
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Maybe this is common knowledge, but I wanted to spare anyone who has been reluctant to use a food scale...
At first, I assumed I had to tediously weigh every food item separately, directly on the scale (weigh food, remove and wipe it clean, weigh 2nd ingredient, wipe it clean, etc). It took me a while to realize that I am an idiot....
Turn the scale on. Set it to grams. Put your bowl or plate directly on the scale. Zero it out. THEN put the first ingredient. Zero it out and add the next ingredient, repeat. I can't believe I didn't understand this immediately--so literally all you have to do is hit the zero/tare button before adding each ingredient. Nothing to clean. No extra steps since you're already adding in ingredients to your plate/bowl anyway. It's THAT easy.
I hope I have spared someone from this shame.
You're adorable!
It took me awhile to figure that one out too.0 -
greaseswabber wrote: »I even weigh pans and serving dishes, so I can net the calories for a recipe without transferring to a new container. Big batch of taco meat, for instance. Pan weighs 1450 grams. Entire batch of meat + pan = 3000 grams. Because it has 8 servings, 3000-1450=1550/8 = 194g/serving
I do this but take it a step further. Set the number of servings for the recipe to 1550. Then when you serve out a portion, weigh out the number of grams and enter that as the number of servings. Perfect portion, every time.
It took me a minute, but I get it--whatever your recipe weighs after cooking, put in the total weight so that you always get a grams serving. Another good idea!0 -
I did that too at first when I got my food scale...*Idiot raising hand*
I use the recipe builder too a lot...I love the fact that sometimes my recipes have different amounts (you know those ones where you just throw crap together) and I can change the weight/servings easily here.
I've been tempted to write the weights of my cooking pans on them in permanent marker to be honest...haven't gone that far yet but I might...just so I know when I use this pan weigh the food when it's done cooking how much to subtract for the recipe builder.0 -
I just had to instruct a PhD to do the same, so you're in good company 0
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Feel no shame. I didn't realize it until months after weighing.
And I JUST realized the whole "sit the jar on the scale and zero out and scoop" trick. Biggest "f*** me moment" ever.0 -
RllyGudTweetr wrote: »Maybe this is common knowledge, but I wanted to spare anyone who has been reluctant to use a food scale...
At first, I assumed I had to tediously weigh every food item separately, directly on the scale (weigh food, remove and wipe it clean, weigh 2nd ingredient, wipe it clean, etc). It took me a while to realize that I am an idiot....
Turn the scale on. Set it to grams. Put your bowl or plate directly on the scale. Zero it out. THEN put the first ingredient. Zero it out and add the next ingredient, repeat. I can't believe I didn't understand this immediately--so literally all you have to do is hit the zero/tare button before adding each ingredient. Nothing to clean. No extra steps since you're already adding in ingredients to your plate/bowl anyway. It's THAT easy.
I hope I have spared someone from this shame.
Needs a "Like" button, and possibly a sticky. Thank you, brave idiot.
hahaha!! You're welcome! Nice to see all the fun responses, and great ideas about the recipes and pb jars!0 -
I've been having a grand old time today weighing all sorts of things with my new-found knowledge. lol.
The first thing I discovered is that my jar of cashews says a serving is "3 T (30g)". Well first of all how do you accurately scoop a tablespoon of cashews? I usually scoop three tablespoons without trying to pile them on and still it was WAY over 30 grams when I weighed it.
My sliced cheese says each slice is 21 grams, and I weighed four or five slices (only ate two, I was just checking) and every one was exactly 21 grams. How do they do that? lol
Dried blueberries (no added sugar, just blueberries), serving size "1/3 cup (40g)". I scooped 1/3 of a cup and it weighed in at 68 grams!
omg.... Thanks VERY much for this thread.
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